Daffodil Cake – a delicious recipe with cake flour, sugar, egg whites, salt, cream of tartar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Sift flour and half the sugar together three times.
3
Beat egg whites with salt until foamy; add cream of tartar and continue beating until egg whites just begin to hold their shape.
4
Add remaining sugar, about two tablespoons at a time, beating between additions.
5
When all the sugar is added, the egg whites should hold their shape well but not be dry.
6
Fold in the flour and sugar mixture carefully but thoroughly.
7
Divide the mixture into two parts; to one, add vanilla.
8
Into the other; fold the egg yolks and lemon extract.
9
Transfer the two mixtures into an ungreased tube pan, alternating the yellow and white.
10
Bake for 50 to 60 minutes or until cake springs back when touched lightly with a finger.
11
Invert on a cake rack to cool before removing from pan.
494
kcal
Calories
8
g
Fat
96
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup cake flour, 1 ¼ cups sugar, 1 ¼ cups egg whites (room temperature), ½ teaspoon salt, and more.
Yes, Daffodil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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